Let’s just cut to the chase here. If you’ve ever tried to blindly create anything with coconut flour, it’s highly likely you ended up angry, frustrated, confused, and most definitely hungry.
I wasted a lot of ingredients before ever creating an amazing Chocolate Decadence Cake using coconut flour. And, this morning, after stare-waking Bear, we decided coconut flour pancakes would be tackled.
Using my previous ratio research and noticing I had zero vegetable oil in the house, this is the recipe that landed… and landed well.
These pancakes were the shiznit. The sugar-free, gluten-free, dairy-free, no-way-you-could-tell shiznit.
And, that berry compote??? Sugar-free, baby. Only fresh berries, a splash of Mexican vanilla extract, and a spoonful of Truvia over low heat. Deal with that, bub. It was awesome.
Now, you can be a breakfast hero, too.
Ingredients:
4 Eggs
1 TBS Truvia Sweetener
1/4 tsp Sea Salt
3 TBS Melted Coconut Oil
1/4 Cup Coconut Flour
1/4 Cup Unsweetened Almond Milk
1 tsp Mexican Vanilla Extract
1/2 tsp Baking Powder
In a mixing bowl, whisk eggs, Truvia, salt, and coconut oil. Add the coconut flour and whisk together to remove all lumps. Add the almond milk, extract, and baking powder. (Normally, I’d do the whole “sift dry ingredients, add wet to dry,” but believe me, it works like this.) Whisk everything together fully. It will seem super-watery at first. Allow the mixture to sit for one minute and whisk again. The batter will soon take on a cream-of-wheat-like consistency. This is what you want.
On a hot cast-iron comal/griddle, test a small amount of batter. The texture will be like a cornmeal pancake (hoecake/Johnny cake). Crispy on the outside but fluffy with a little bite to it. Then, fire away. Re-whisk between pancake making to help keep the batter thickened. And, be careful not to flip too soon, as these pancakes won’t be as sturdy as a normal pancake.
Make the #betterchoice. Enjoy this badass yet incredibly #healthy pancake breakfast!
And, points for those who noticed the one slice of #bacon on top. Who says you can’t #eatwhatyoulove?
LET’S KEEP IT REAL: First and foremost, I do everything for the love of food. Most of what I write about is because I love it! If I don’t love it, I tell you about that, too. From time to time, I may receive monetary or product compensation for mentioning products, offering recommendations, providing endorsements, or including links to products or services when I blog. While that may be the case for some posts, it is not the case for all. When it’s sponsored, you’ll see #sponsored when I post. When I’m just sharing the love, I won’t use that particular tag or hashtag. What you need to know is that I only give shout outs when I actually use the product or love it so much it deserves a shout out, sponsored or not.
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